At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Mar 26, 2026
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Pete's 881 Club?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Code CHSC 114193 CHSC 114193How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 14 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114193
The department's words
Code CHSC 114193
EarlierMar 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Ice machine interior white panel was observed with black/brown mold-like residues on the food contact surfaces, and the mold is directly in contact with the food. [Corrective action] All food contact surfaces shall be properly cleaned and sanitized as often as necessary to prevent accumulation.
The department's words
CHSC 114113 Ice machine interior white panel was observed with black/brown mold-like residues on the food contact surfaces, and the mold is directly in contact with the food. [Corrective action] All food contact surfaces shall be properly cleaned and sanitized as often as necessary to prevent accumulation.
EarlierOct 30, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The chlorine sanitizer solution concentration was 0.0ppm in the mechanical dishwasher. The machine was observed in use during the time of the observation. [CA] Always provide chlorine concentration at 50ppm. (COS) Person in charge agreed to manaully wash, rinse, and sanitize utensils while waiting for the Ecolab technician.
The department's words
CHSC 114099.7 The chlorine sanitizer solution concentration was 0.0ppm in the mechanical dishwasher. The machine was observed in use during the time of the observation. [CA] Always provide chlorine concentration at 50ppm. (COS) Person in charge agreed to manaully wash, rinse, and sanitize utensils while waiting for the Ecolab technician.
EarlierMar 15, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Employee's drink (soda can) was observed uncovered and stored on the preparation sink drain board in the preparation area. [CA] A food employee may drink from closed beverage container with a lid and straw if the container is handled to prevent contamination of the employee's hands, container, food, and food contact surfaces.
The department's words
CHSC 113977 Employee's drink (soda can) was observed uncovered and stored on the preparation sink drain board in the preparation area. [CA] A food employee may drink from closed beverage container with a lid and straw if the container is handled to prevent contamination of the employee's hands, container, food, and food contact surfaces.
EarlierAug 3, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels were not observed in the men restroom during the time of the inspection. [CA] Provide paper-towels in dispenser at each handwashing facility to ensure employees wash and dry their hands following the hand washing steps required by food safety code.
The department's words
CHSC 113953.2 Paper-towels were not observed in the men restroom during the time of the inspection. [CA] Provide paper-towels in dispenser at each handwashing facility to ensure employees wash and dry their hands following the hand washing steps required by food safety code.
EarlierApr 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114192
The department's words
Code CHSC 114192
EarlierJul 26, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 114259.5
The department's words
Code CHSC 114259.5
EarlierJul 31, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Obtain a certified food manager certificate as soon as possible. Email enrollment to district inspector.
The department's words
CHSC 113947.1 Obtain a certified food manager certificate as soon as possible. Email enrollment to district inspector.
EarlierJan 31, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113953.3
The department's words
Code CHSC 113953.3
EarlierDec 15, 2017Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Re-submit corrected plans for the walk-in within 30 days or remove freezer/refrigeration in the outdoor enclosure to prevent being charged cost recovery fees.
The department's words
CHSC 114380 Re-submit corrected plans for the walk-in within 30 days or remove freezer/refrigeration in the outdoor enclosure to prevent being charged cost recovery fees.
EarlierDec 8, 2017Routine inspectionViolation(s) Found
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Soup (clam chowder) at 117F-127F in fridge cooling in covered container. This was cooked about 3 hours prior. Ensure potentially hazardous food cools from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Actively monitor temperatures while they are cooling. Use ice baths, ice wands, and uncovered containers (shallow) to cool.
The department's words
CHSC 114002 Soup (clam chowder) at 117F-127F in fridge cooling in covered container. This was cooked about 3 hours prior. Ensure potentially hazardous food cools from 135 to 70F within 2 hours and from 70 to 41F within 4 hours. Actively monitor temperatures while they are cooling. Use ice baths, ice wands, and uncovered containers (shallow) to cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Observed dishwasher leave and enter the warewashing area and begin to handle clean dishes without washing hands first. Wash hands at all required times including before handling clean food contact surfaces. Note that wearing gloves does not replace handwashing.
The department's words
CHSC 113953.3 Observed dishwasher leave and enter the warewashing area and begin to handle clean dishes without washing hands first. Wash hands at all required times including before handling clean food contact surfaces. Note that wearing gloves does not replace handwashing.
No soap at handsink by ice machine. Keep handsinks supplied with soap and papertowels at all times. Use permanently installed (wall mounted) soap dispensers.
The department's words
CHSC 113953.2 No soap at handsink by ice machine. Keep handsinks supplied with soap and papertowels at all times. Use permanently installed (wall mounted) soap dispensers.
Par-cooked bacon in prep top at 51F filled to the top of the drop pan. Only fill to the fill line of the drop pan so air from fridge can properly maintain temperature.
The department's words
CHSC 113996 Par-cooked bacon in prep top at 51F filled to the top of the drop pan. Only fill to the fill line of the drop pan so air from fridge can properly maintain temperature.
Clean soda dispenser regularly. Built up syrup observed there.
The department's words
CHSC 114113 Clean soda dispenser regularly. Built up syrup observed there.
Built up grease observed under Baker's Pride toaster and mold observed in ice machine. Standing water observed in bar refrigerator. Clean
The department's words
CHSC 114115.c Built up grease observed under Baker's Pride toaster and mold observed in ice machine. Standing water observed in bar refrigerator. Clean
Show 5 more
Walk-in is not working. Facility plans to get a new one. Ensure proper authorization and permits are obtained by building and environmental health before installation.
The department's words
CHSC 114175 Walk-in is not working. Facility plans to get a new one. Ensure proper authorization and permits are obtained by building and environmental health before installation.
Domestic equipment (freezers, refrigerator) observed in facility. These will need to be upgraded to commercial equipment upon remodel, change of ownership, or as deemed necessary by EHS.
The department's words
CHSC 114130 Domestic equipment (freezers, refrigerator) observed in facility. These will need to be upgraded to commercial equipment upon remodel, change of ownership, or as deemed necessary by EHS.
Cut an air gap for food prep sink. Gap should be twice the diameter of the pipe.
The department's words
CHSC 114193 Cut an air gap for food prep sink. Gap should be twice the diameter of the pipe.
* Seal gaps in the wall around pipes under food prep sink to prevent vermin. * Seal gaps around screen door in back area to prevent vermin.
The department's words
CHSC 114259 * Seal gaps in the wall around pipes under food prep sink to prevent vermin. * Seal gaps around screen door in back area to prevent vermin.
Refrigerator and freezer stored outside in an outside enclosure. This place has an unapproved floors, walls, ceilings. Liquor stored in an outside unapproved shed. Move this equipment/liquor inside facility. Per conservation with person in charge, there will no longer be a need for the refrigeration outside once the walk-in is replaced.
The department's words
CHSC 114380 Refrigerator and freezer stored outside in an outside enclosure. This place has an unapproved floors, walls, ceilings. Liquor stored in an outside unapproved shed. Move this equipment/liquor inside facility. Per conservation with person in charge, there will no longer be a need for the refrigeration outside once the walk-in is replaced.
EarlierJun 8, 2016Routine inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Observed employee handle dirty utensils, wipe hands on clothes, then return to food prep. Employee immediately washed hands as instructed. Wash hands at all required times to prevent contamination of food.
The department's words
CHSC 113953.3 Observed employee handle dirty utensils, wipe hands on clothes, then return to food prep. Employee immediately washed hands as instructed. Wash hands at all required times to prevent contamination of food.
There was no soap in the men's bathroom. This was immediately refilled. Keep soap stocked at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There was no soap in the men's bathroom. This was immediately refilled. Keep soap stocked at all times to allow for proper hand washing.
Food temperatures in the walk-in were 44 F. Immediately repair. Food temps in insert of the prep fridge were 45-49 F. Keep lid closed when possible and only fill inserts 3/4 full. Maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food temperatures in the walk-in were 44 F. Immediately repair. Food temps in insert of the prep fridge were 45-49 F. Keep lid closed when possible and only fill inserts 3/4 full. Maintain cold food temps at 41 F or below.
Sanitizer in wiping cloth bucket is too high( >200 ppm chlorine). Add water and use test strips to ensure the sanitizer concentration is 100 ppm chlorine. Soiled wiping clothes observed on counters. Always store in 100 ppm chlorine. Clean mold observed inside the ice machine.
The department's words
CHSC 114099.7 Sanitizer in wiping cloth bucket is too high( >200 ppm chlorine). Add water and use test strips to ensure the sanitizer concentration is 100 ppm chlorine. Soiled wiping clothes observed on counters. Always store in 100 ppm chlorine. Clean mold observed inside the ice machine.
Once bags of food are open, store in clean, sealable containers. Open bags of dry food observed in the dry storage room.
The department's words
CHSC 113986 Once bags of food are open, store in clean, sealable containers. Open bags of dry food observed in the dry storage room.
Show 3 more
Clean spills/food debris from inside of bar refrigerators.
The department's words
CHSC 114115.c Clean spills/food debris from inside of bar refrigerators.
Replace deteriorated cabinet bottom under the hand wash sink.
The department's words
CHSC 114175 Replace deteriorated cabinet bottom under the hand wash sink.
The wall behind the dishwasher/sink is deteriorating/has gaps and holes. Repair wall so it is smooth and cleanable with no holes or gaps. Seal holes in walls in the dry storage room. Seal gaps around the back screen door.
The department's words
CHSC 114271 The wall behind the dishwasher/sink is deteriorating/has gaps and holes. Repair wall so it is smooth and cleanable with no holes or gaps. Seal holes in walls in the dry storage room. Seal gaps around the back screen door.
EarlierApr 2, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierApr 1, 2015Routine inspectionYellow placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chili in the walk-in measured 63 F and was placed in the walk-in last night. Place food in long shallow containers uncovered to cool rapidly or pre-chill can before opening. Chili was voluntarily discarded. Garlic in oil measured 52 F in an insert of the prep table fridge. For today, use time as a public health control and discard 4 hours after food was prepared (3:30 pm). Maintain cold temperatures at or below 41 F. Use probe thermometers to monitor food temperatures.
The department's words
CHSC 113996 Chili in the walk-in measured 63 F and was placed in the walk-in last night. Place food in long shallow containers uncovered to cool rapidly or pre-chill can before opening. Chili was voluntarily discarded. Garlic in oil measured 52 F in an insert of the prep table fridge. For today, use time as a public health control and discard 4 hours after food was prepared (3:30 pm). Maintain cold temperatures at or below 41 F. Use probe thermometers to monitor food temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
There is no sanitizer in the final rinse of the dishwasher. Repair immediately. Until repaired, manually sanitize in a sink basin of 100 ppm chlorine by immersing utensils for 30 seconds. Always store wiping cloths in sanitizer of 100 ppm chlorine.
The department's words
CHSC 114097 There is no sanitizer in the final rinse of the dishwasher. Repair immediately. Until repaired, manually sanitize in a sink basin of 100 ppm chlorine by immersing utensils for 30 seconds. Always store wiping cloths in sanitizer of 100 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
There was no soap at the hand wash sink. Keep soap stocked at this sink at all times to allow for proper hand washing.
The department's words
CHSC 113953.2 There was no soap at the hand wash sink. Keep soap stocked at this sink at all times to allow for proper hand washing.
Noodles in the refrigerator measured 75 F and were covered. Use approved methods to cool food. Leave food uncovered until it reaches 41 F.
The department's words
CHSC 114002.1 Noodles in the refrigerator measured 75 F and were covered. Use approved methods to cool food. Leave food uncovered until it reaches 41 F.
Food observed in an outdoor storage area. This is not protected from contamination. Move food indoors to an approved storage area.
The department's words
CHSC 114047 Food observed in an outdoor storage area. This is not protected from contamination. Move food indoors to an approved storage area.
Seal the gap above the screen door in the back area to prevent entry of vermin.
The department's words
CHSC 114259 Seal the gap above the screen door in the back area to prevent entry of vermin.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L10248.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.